Irish Colcannon Mashed Potatoes

The smell of butter melting into warm potatoes still takes me back to my friend's tiny Dublin kitchen, where rain tapped against the windowpane while she stirred kale into a pot. I'd never seen someone cook with such ease, tossing handfuls of greens into mashed potatoes without measuring a thing. That first spoonful changed everything I thought I knew about humble vegetables.

Last winter, during that stretch where everyone seemed to be getting sick, I made enormous batches of colcannon for my neighbors. One left a Tupperware container on my doorstep the next morning with a note saying it was the only thing her toddler would eat all week. Sometimes the oldest remedies really are the best ones.

Ingredients

• Russet or Yukon Gold potatoes: These varieties mash up fluffier than others, and I've found Yukon Golds need less butter to taste indulgent
• Kale: Remove those tough stems first, nobody wants to bite into stubborn stringy bits in their creamy potatoes
• Scallions: The green parts add such lovely color and mild onion flavor throughout the dish
• Unsalted butter: Four tablespoons might feel generous, but this is one of those dishes that truly needs it
• Whole milk: Warm it slightly before adding so your potatoes stay hot and absorb everything beautifully
• Salt and pepper: Potatoes need more salt than you'd expect, so taste as you go

Instructions

Get your potatoes going first:

Drop those peeled chunks into cold salted water and bring everything up to a boil together. This helps them cook evenly from inside out.

While they bubble away:

Melt half your butter in a skillet and wilt your kale until it's tender. Toss in the scallions and garlic for just a minute so they stay bright.

Mash like you mean it:

Drain the potatoes thoroughly and return them to the hot pot. Add the remaining butter and mash until no lumps remain.

Make it creamy:

Pour in your warm milk gradually, stirring between additions. The potatoes should look smooth and inviting.

Bring it all together:

Fold in that beautiful kale mixture gently so you don't overwork the potatoes. Season generously and taste before serving.

Save

My grandmother started requesting this instead of plain mashed potatoes, and she's someone who barely tolerated change in her kitchen. That felt like the highest compliment possible.

Making It Your Own

My sister swears by adding a handful of grated sharp cheddar right at the end, and I can't argue with the results. Sometimes I'll use cabbage instead of kale when that's what's languishing in my crisper drawer. Both versions have their devoted fans in my house.

Perfect Pairings

There's something magical about serving this alongside roasted lamb with rosemary, the way the flavors just seem to understand each other. A simple grilled sausage and some crusty bread can turn this into a meal on busy nights when anything more elaborate feels impossible.

Make-Ahead Magic

I've learned that colcannon reheats beautifully, so I often make double and keep the extra for the next day's lunch. Reheat it gently with a splash more milk, and it tastes just as comforting as it did the first time around.

• Reheat in the oven at 350°F with butter dotted on top for the best texture
• The flavors actually develop overnight, so leftovers can be even better
• Freeze portions in freezer bags for those nights when cooking feels like too much

Save

Every time I make this, I think about how something so simple has fed generations of families through cold winters and hard times. Good food really is that uncomplicated.

Recipe FAQs

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes are ideal for a smooth and creamy mash.

→ Can I substitute kale with another green?

Cabbage is a traditional alternative that offers a similar texture and flavor.

→ How should the kale and scallions be prepared?

Sauté the kale until wilted and tender, then add thinly sliced scallions for a mild onion flavor.

→ Is it possible to make this dish dairy-free?

Yes, use plant-based butter and milk substitutes to maintain creaminess without dairy.

→ What dishes pair well with this creamy mash?

It complements roasted lamb, ham, grilled sausages, or can serve as a hearty vegetarian side.